Gnocchi with Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 tablespoons butter (salted)

2 tablespoons all purpose flour

1 1/2 cups whole milk

1 cup chicken broth (regular strength)

1/2 teaspoon nutmeg

1 teaspoon onion powder

4 cloves garlic (minced)

1 lb chicken (rotisserie, shredded)

8 oz baby bella mushrooms (one package, thinly sliced)

17 ½ oz potato gnocchi (from the dry pasta aisle; not frozen)

2 cups spinach (baby leaves)

1/2 cup freshly grated parmesan cheese

kosher salt and freshly ground black pepper

Directions

preheat

Preheat oven to 425F with rack on upper middle position.

whisk

In a deep/large and oven-proof skillet, melt the butter over medium heat. Add flour and whisk constantly for 3 minutes until a smooth roux is formed.

simmer

Whisk in milk and chicken broth until incorporated. Simmer and whisk constantly until slightly thickened, 5 minutes. Whisk in nutmeg, onion powder, garlic, and kosher salt/ground pepper to taste.

stir

Add shredded chicken, mushrooms, uncooked gnocchi, and spinach to the mixture. Stir gently until well coated through, 30 seconds.

bake

Sprinkle parmesan evenly over the top and bake in oven about 15-20 minutes or until sauce is bubbly at around the edges and gnocchi is tender. If desired, broil 2-3 minutes to further brown the top.

Nutrition

• Calories: 513 kcal
• Total Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Cholesterol: 77 mg
• Sodium: 973 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 25 g